Spicy and Sweet Scallion Salad (Pah-Muchim)
Spicy and Sweet Scallion Salad (Pah-Muchim)
How to Make Scallion Salad: The Secret to Perfectly Sliced Scallions.
Stop buying pre-cut scallions! I’ll show you the easiest way to slice fresh scallions at home. Learn how to make a delicious scallion salad that perfectly complements grilled meats.
Ingredients- 2 Green Onions (Scallions)
- 1 tsp Gochugaru (Korean chili flakes)
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
- 1 tsp Sugar
- 1/2 tsp Fish Sauce (Anchovy or Sand Lance)
- 1/2 tsp Soy Sauce
Cooking Instructions
Step 1
Today, I’ll share a fantastic method for slicing scallions thinly and beautifully at home, even without a special scallion cutter. Alongside this, I’ll show you how to make a mouthwatering scallion salad, the perfect accompaniment to grilled meats like pork belly. Let’s get started on this flavorful dish!
Step 2
First, let’s learn how to easily slice scallions. Take two fresh green onions. Trim the root ends and cut each green onion into about 4-5 pieces, roughly the length of your fingers (about 4 inches or 10 cm).
Step 3
Now, lay the cut scallion pieces flat. Using your knife almost parallel to the cutting board, make shallow cuts into the upper, leafy part of the scallion. Don’t cut all the way through; aim to split the scallion into two or three sections. Do the same for the leafy ends, conceptually slicing them in half.
Step 4
This step is the same as step 2. Continue to split the leafy parts of the scallion lengthwise. By cutting only about halfway through the leaves with your knife held flat, you ensure the scallions separate gently without becoming tough.
Step 5
Here’s the highlight of scallion slicing! Instead of slicing the scallions lengthwise, roll them up tightly from the side, like you’re rolling up sushi. Once rolled, hold the roll firmly and slice it thinly with your knife held at an angle. The thinner the slices, the better they’ll absorb the dressing and the more pleasant the texture.
Step 6
Repeat the same rolling and slicing method for the white parts of the scallion. This technique will give you thin, elegant scallion threads, just like a professional chef would prepare, all without specialized tools!
Step 7
Place the sliced scallions in a bowl of cold water and let them soak for about 10 minutes. This process removes the sharp, pungent flavor, making the scallions much milder and tastier. If you prefer a spicier kick, you can reduce the soaking time or skip this step entirely.
Step 8
Lightly drain the scallions after soaking and place them in a mixing bowl. Now it’s time for the dressing! Add 1 tsp gochugaru (Korean chili flakes), 1 tsp sugar, 1 tsp toasted sesame seeds, 1/2 tsp fish sauce (like anchovy or sand lance sauce), and 1/2 tsp soy sauce. Gently mix everything together with your hands, ensuring the scallions are coated. Finally, drizzle in 1 tsp of sesame oil for that irresistible aroma and flavor.
Step 9
To enjoy with our delicious scallion salad, I’ve also prepared some thinly sliced pork belly (daepae samgyeopsal), cooked until crispy. Sizzling pork is always a welcome treat!
Step 10
Now, generously top the crispy pork belly with the flavorful scallion salad. The combination of the crunchy, spicy, and sweet scallions with the hot, savory pork is absolutely divine! Wrap a piece of meat with some scallion salad in lettuce for a perfect bite. Enjoy this incredibly satisfying homemade classic – it’s a truly delightful pairing!
